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1
Prepare brisket: In a Dutch oven or a small stockpot, combine meat with onion, stock, bay leaves, garlic, chipotles, salt and peppercorns.
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2
Bring mixture to a boil over high heat, skimming off any foam.
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3
Reduce heat to low, cover and simmer 3 1/2 to 4 hours or until the meat is falling-apart tender.
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4
Let cool 30 minutes in cooking liquid.
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5
Reserve 2 tablespoons cooking liquid for salad dressing and save remainder, refrigerated, for a Southweswtern soup or stew.
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6
Pull meat apart into shreds.
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7
(The dish can be made ahead to this point and refrigerated 1 or 2 days. Before proceeding, warm foil-wrapped meat in oven.) To make dressing: In a blender or food processor, combine reserved brisket liquid, chipotles, olive oil, lime juice, vinegar, ketchup, onion, garlic, salt and pepper and puree.
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8
To complete salad: In a bowl, mix brisket with about 3/4 of the dressing.
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9
Transfer brisket to a serving platter or bowl and toss it lightly with tomatoes, avocados, onion, cheese and cilantro.
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10
Drizzle additional dressing over top, enough to make the mixture moist.
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11
Garnish with radish roses if desired.
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12
Serve warm with fresh hot tortillas, or chilled with tortilla chips for dipping.
